This post is promoted by Philadelphia Cream Cheese.
I love cheesecake. There, I said it. I love all different kinds of cheesecake but my absolute favorite is one topped with fresh fruit. Not ooey-gooey fruit topping but actual fresh fruit. I feel like it always adds a little punch to the cheesecake. Whether you use blueberries (my favorite) or go for something a little more fun, like peaches or kiwi, it’s really a great dessert to serve, especially on Easter. Many types of fruit are in season during the spring, so it will be pretty easy to find something local and in season to use with this dessert if you decide that blueberries aren’t your thing.
2 packages (8 ounces each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs, lightly beaten
1 graham cracker crust (9 inches)
1 carton blueberries, rinsed
In a large bowl, beat the Philadelphia Cream Cheese, sugar and vanilla until smooth.
Add eggs, beating just until combined. Pour into crust.
Optional: Top with blueberries before baking, or add them after for a fresh fruit kick.
Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 2 hours. Top with remaining blueberries.
Refrigerate leftovers. Yield: 8 servings.
Thanks to Philadelphia Cream Cheese for allowing me to partner with them to come up with some fresh and delicious recipes for the Easter season! Do you have any favorite Easter recipes using Philadelphia Cream Cheese? I’d love to hear your favorites in the comments below. **Note: I came up with this recipe and it is not an original Philadelphia Cream Cheese recipe.